Peanut butter chips add more yummy peanut flavor to these cookies, but you can substitute chocolate chips or make them with no chips at all.
- Baking sheets, ungreased
- Preheat oven to 350 F (180 C)
- Makes 40 cookies (2 per serving)
- 1-1/2 cups all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/4 cup lightly packed brown sugar
- 1/4 cup soft margarine
- 1 large egg
- 1 large egg white
- 1/2 cup lower-fat peanut butter
- 1/2 tsp vanilla
- 1/2 cup peanut butter chips
- In a medium bowl, stir together flour, oats, salt and baking soda.
- In a large bowl, using an electric mixer or wooden spoon, beat granulated sugar, brown sugar and margarine until light and fluffy. Beat in egg, egg white, peanut butter and vanilla. Stir in flour mixture and mix well. Stir in peanut butter chips.
- Roll into 40 small balls and place about 2 inches (5 cm) apart on baking sheets. Press flat with a floured fork. Bake in preheated oven 8 to 10 minutes, or until lightly browned. Cool on baking sheets for 5 minutes, then remove to rack to cool completely.
Tip: For best results, keep your baking ingredients at room temperature. If your margarine or butter is cold, quickly soften it by placing it in a microwave-safe bowl and microwaving it, uncovered, for about 15 seconds on medium-high (70%), just until it is softened but not melted.
- Calories per serving 150
- Protein 4 g
- Fat 6 g
- Saturated fat 2 g
- Carbohydrate 21 g
- Fiber 1 g
- Cholesterol 11 mg
- Sodium 153 mg
– Canada’s Best Cookbook for Kids with Diabetes, by Colleen Bartley, in association with the Canadian Diabetes Association